Baked Sea Bass with Fennel

Whenever I make this dish, I always use very small bulbs of fennel complete with tops and allow one per person, cutting the bulb into four slices and stripping the leaves from the top. These are, of course, difficult to get if you do not grow your own or know a market gardener, as I do, who will let me pick them the size I like. Do try, though, to get them as small as possible, their flavour is not only that much better but they are also more tender. This dish works just as well with a larg